Oil-based food coloring :
Everyone loves to eat a colorful treat! To make these colorful creations, stock up on food coloring. Not all food colors are suitable. Water-based food coloring can ruin your goodies right away.
Be sure to use oil-based food coloring to create classic and custom treatment colors.
Candy colors are available in different brands, colors and shades. Add oil-based candy colors to your candy melts or buttercream frosting to decorate your treats to match your customers’ individual color palettes.
Color theory:
Colors fall into three main categories: primary colors (red, yellow, blue), secondary colors (orange, green, violet), and tertiary colors (basically everything else!). By adding equal parts of primary candy colors, you can create the secondary colors.
If you want to achieve a bold color, mix two complementary colors (the opposite color on the color wheel).
When it comes to creating custom colors for your frosting or chocolate, the best advice we can give you is: start small. Mix ingredients and colors with a smaller amount of product so you can determine the perfect color ratio before coloring the rest of the bowl. This will help eliminate waste!
Candy Melts & Chocolate Colors:
When coloring candy melts or couverture chocolate, you should use oil-based food coloring. Never use water or alcohol based food coloring to color your chocolate or they will “seize” and render your chocolate unusable.
Candy colors are specifically designed to work with oil-based products (eg candy, chocolate and confectionery coatings).
If you’re trying to achieve a specific color, we recommend starting with a nice pure white ingredient (like our Sweet Shoppe Ultra White Coating Wafers).
The color of the ingredient you are dyeing can change the color applied. So don’t be afraid to add more drops of candy coloring until you reach the color you want. For example, if you start with a white chocolate with a yellow tint and add the blue candy color, you need to add enough blue to counteract the yellow tones.
If you want to make a dark or black frosting, we recommend starting with a dark frosting base (eg chocolate) before adding candy coloring.
This will help you quickly achieve the color you want and save on the amount of candy coloring you have to use! This coloring method saves you the amount of candy coloring you have to use to achieve the color you want!
Our Favorite Candy Color Brands:
At Stover & Company, we have your favorite brands to add some color to your sweet treats!
Chocolate Chameleon:
Reach your full color potential with Artisan Accents Chocolate Chameleon Candy Colors. Available in 11 colours, these bright candy colors are ideal for coloring chocolate and candy wafers.
Thanks to the compact color list, you can combine any color you can think of. They also pair perfectly with our Stover’s Sweet Shoppe Ultra White Coating Wafers
Color mill:
Everyone loves Color Mill Oil Based Coloring because they are constantly releasing new colors to keep up with the trend. These colors are the perfect choice for chocolate, fondant and ganache.
Chef:
Chefmaster offers both candy paint and water-based gel paint in a variety of colors. Both products come in bold shades and hues that you can mix and match if you want to experiment a bit! Chefmaster’s candy coloring can be wonderfully integrated into chocolate and candy melts with just a few drops.
Storage:
Oil-based food colors have perfect consistency at room temperature and do not need to be refrigerated due to their storage stability. Like most pantry items, candy coloring lasts longest when stored in a cool, dry, dark place.
We recommend storing your candy colors in a storage container that allows the bottles to stand upright. Make sure the lid is tight so your candy colors don’t dry out.
If your fat food coloring bottles are clogged, scrape.
Now that you have a better understanding of oil-based candy colors, you’re ready to explore the world of color!
Why you should use oil-based chocolate paint:
You may have heard the expression “oil and water” to express the idea that certain media do not mix. This metaphor can be conveniently applied to situations where ingredients or companies do not mix, and is rooted in reality oil and water do not mix.
This is especially relevant for bakers and cooks since oil and water appear in most, if not all, recipes.
For our part, we specialize in bakery and confectionery and sell a variety of oil-based products, including food coloring, such as oil-based food coloring for chocolate.
Oil-based coloring for chocolate:
Chocolate, whether you prefer composite chocolate or true couverture chocolate, calls some of its main ingredients oil or other hydrophobic compounds. The coating is made from real cocoa butter, a fat found in cocoa beans.
You might think that if compound chocolate like Mercken’s wafers were used instead of couverture, it wouldn’t be necessary to use oil-based colorants in chocolate, but that’s not the case.
Although cocoa butter is not included in compound mixes, they instead contain vegetable oils such as palm oil. This makes the compound chocolate easier to melt, mold and form without the need to temper it, but it is still an oil.
Sometimes chocolate candies may need the help of food coloring to create a better visual effect.
If you’re using white chocolate, you’re working with a blank canvas and may want to add a few pops of color. However, you need to use the right food coloring to do this.
Try not to use water-based food coloring for chocolate as it will not blend well with the mixture and your chocolate or other treats will not turn out as desired. Instead, choose an oil-based chocolate coloring to ensure a smooth, even texture and a visually appealing finished product.
Oil-based chocolate food colors often produce very bright, very vibrant colors and their use is not just limited to chocolate. They can be used to color other foods that contain a lot of oils or fats and also go well with many other types of candy.
However, they are not the only type of food coloring available, nor are they the only type that can be used to make candies and candy colors.
Other types of food coloring:
In addition to oil-based chocolate colors, there are several other types of colors that can be used in cooking, baking, and confectionery, including some of the following.
-Liquid Colors – Many liquid food colors are water based and are very affordable and readily available. However, these are among the weakest forms of food coloring and are also not suitable for use in most confectionery applications such as icing or chocolate making, simply because they are thin, do not produce bright colors and may not blend well with the candy or chocolate. Chocolate medium.
-Gel Paste Colors – Gel food colors are similar to water-based liquid food colors, except they are highly concentrated and a small amount can be used to create a deep, rich color.
Food coloring in the form of gel pastes are usually glycerin-based and, although lighter, are generally not suitable for chocolate or frostings that contain a lot of oil.
-Powdered food coloring – Powdered food coloring falls outside of this list because it is not liquid-based, but instead is made from powdered pigments that can be added to a variety of foods.
These are actually suitable for coloring chocolate and other foods with a high oil content.
Natural colors – a note:
Many food colors, perhaps most, use strong, bright synthetic pigments. However, some still use natural dyes due to personal preference.
Just a note: They’re usually not that concentrated and can add unwanted flavors to your creations.
How to use food coloring:
When using food coloring, whether you use gel pastes, powders, oil-based dyes, or even water-based mixtures, keep the following in mind.
